Herbed Crab Cakes

Recipe Ingredients

1 1/2 cups	355ml	Pepperidge Farm herb seasoned stuffing
2		Eggs - beaten
1/3 cup	78ml	Mayonnaise
2 teaspoons	10ml	Dijon-style mustard
1 teaspoon	5ml	Worcestershire sauce
1 tablespoon	15ml	Chopped fresh parsley
		= (or 1 tspn dried parsley flakes)
1		Refrigerated pasteurized crab meat - (16 oz)
2 tablespoons	30ml	Margarine or butter
		Lemon wedges - as needed

Recipe Instructions

Finely crush 1/2 cup stuffing. Set aside.

Lightly mix remaining stuffing, eggs, mayonnaise, mustard, Worcestershire, parsley, and crab meat. Shape firmly into 6 patties, 1/2-inch thick. Coat with reserved stuffing.

In medium skillet over medium heat, heat margarine. Cook patties in 2 batches 5 minutes or until hot (use additional margarine if necessary). Serve with lemon wedges.

This recipe yields 6 servings. Serving size: 1/6 recipe.

Exchanges Per Serving: 2 Medium Fat Meat, 1 Fat, 1 Starch.

Nutrition Facts: Calories 263; Calories from Fat 143; Total Fat 16g; Saturated Fat 3g; Cholesterol 130mg; Sodium 558mg; Carbohydrate 12g; Dietary Fiber 1g; Sugars 1g; Protein 16g.

Source:
American Diabetes Association at http://www.diabetes.org

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